Drawing on his German heritage and traditional French and Mediterranean training, head chef at newly opened The Grain Store in the CBD, Ingo Meissner (previously of St ALiand Fitzrovia) has gifted us a simple recipe for the weekend, his popular fruit bread. “It goes very well with our philosophy – rustic home style cooking, refined, modern techniques and simple but big flavours,” Meissner says. Packed full of sultanas, a hint of lemon zest and a touch of brandy, this light loaf is simple and delicious and best served on a Saturday morning with tea and the papers. Meissner suggests smothering with lightly salted European-style butter and honey, sweet lemon ricotta or their single origin espresso mascarpone.

300g plain flour
75g caster sugar
100g soft butter
125ml lukewarm milk
10g dry yeast
1 tsp salt
200g sultanas
dash of brandy
zest from one lemon
egg wash for brushing

Sift the flour and salt into a bowl, cut in the butter with a knife add the lemon zest, then stir in the sugar and yeast. Gradually add the lukewarm milk and brandy, stirring with a spoon at first, then gathering the dough together with your hands. Turn the dough onto a floured surface. Knead for 10 minutes, until smooth and elastic. Knead the sultanas into the dough until they are evenly distributed. Shape the dough into a rough oval shape, place on a lightly oiled baking sheet, cover and leave to prove for 1–2 hours or until doubled in size. Before transferring into the oven brush with egg wash, then bake at 150C–160C for about an hour.